| Apple Brownie:
½ c. shortening
1 ½ tsp. cinnamon
1 ½ c. sugar
½ tsp salt
3 eggs
½ tsp vanilla
2 c. all-purpose flour
1 c. finely chopped apple
1 tsp. baking powder
½ c. chopped pecans
Cream Cheese Frosting:
¾ c. butter soften
1 tsp. vanilla
1 (8 oz) pkg. cream cheese
½ c. chopped pecans
2 c. sifted powdered sugar
Preheat oven to 350°. Lightly grease (or spray
with Pam) a 9 x 13 glass dish. Cream shortening and
sugar, beating well at medium speed with electric mixer.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, cinnamon and salt. Gradually
add to sugar mixture. Stir in apples, pecans and vanilla.
Bake at 350° for 30 minutes. Spread with Cream Cheese
Frosting. |
Apple Spice Muffins
¾ c. milk
1 Tbsp. baking powder
1 egg, beaten
½ tsp. salt
¼ c. oil
1 tsp. cinnamon
2 c. unsifted flour
1 c. finely chopped apples
½ c. sugar
¼ c. raisins
Add milk to egg. Stir in oil. Mix dry ingredients
thoroughly. Stir in apples and raisins. Add liquid mixture
and stir just until most of the dry ingredients are
moistened. Do not over mix; batter should be lumpy.
Fill greased muffin tins 2/3 full. Bake at 400°
fir 20 to 25 minutes until golden brown. Makes 12 muffins. |
| Apple Dumplings
2 large apples
1 c. sugar
1 can crescent rolls
½ can Sprite
1 stick butter
Cinnamon
Peel quarter apples, remove core and seeds. Wrap each
piece of apple with 1 roll and put into pan. Sprinkle
cinnamon over the top. Melt butter and sugar together
on stove until totally melted. Pour over rolls. Cover
with Sprite. Cook at 350° until tops of rolls brown,
then turn and brown the other side. |
Baked Apples
6 baking apples
½ c. honey or sugar
½ tsp. nutmeg
½ tsp. cinnamon
1 Tbsp. margarine
1 c. water
Core apples without cutting through the bottom end.
Peel about 1/3 of the way down. Place in a baking dish.
Mix remaining ingredients, except margarine and water.
Fill centers of apples with mixture. Dot each apple
with margarine on top of filling. Pour water into baking
dish. Bake at 350° about 45 to 60 minutes or until
apples are tender. If apples dry out, baste frequently
with liquid in pan. |
| Crunchy Apple Pie
1 c. graham cracker crumbs
½ tsp. cinnamon
1 c. sugar
¾ stick melted butter
½ c. flour
1 can apple pie filling
½ c. pecans, chopped
1 (10-inch) pie shell (unbaked)
¼ tsp. salt
Place a cookie sheet in cold oven. Then preheat oven
to 350°. Combine the graham cracker crumbs, sugar,
flour, nuts, salt, and cinnamon. Put pie filling in
unbaked pie shell. Pour dry ingredient mixture on apple
filling. Pour melted butter on top. Bake on cookie sheet
for 1 hour. |
Fresh Apple Cake
1 ¼ c. cooking oil
3 c. raw, sliced apples
2 c. sugar
1 ½ c. pecans or black walnuts, chopped
3 large eggs
1 tsp. vanilla flavoring
3 c. all-purpose flour, sifted with 1 tsp. salt and
1 tsp. soda
Mix in order given and pour into a greased 9 x 13 inch
baking dish or pan. Bake at 325° for 1 hour. Allow
cake to remain in baking pan and cover warm cake with
glaze.
Glaze:
1 c. light brown sugar, firmly packed
¼ c. cream
1 stick butter or margarine
1 tsp. vanilla
Combine in small saucepan and cook for 2 ½
minutes, stirring constantly. Spoon over cake while
both are warm. Cake will stay moist for days. |
| Fried Apples
6 c. sliced apples
¾ c. sugar
½ stick butter or margarine
¼ brown sugar
¼ c. water
Wash apples. Core and slice thinly.
Put margarine and water in large skillet. When margarine
melts, add apples. Pour sugar and brown sugar over apples.
Cover and simmer over medium heat about 15 minutes.
Stir occasionally until apples are tender. Remove lid
and cook until liquid makes a thin syrup, 15 more minutes.
Serve as a side dish or on hot biscuits. |
